Chef Jenny B's Jerk'd Coconut Prawns w/Blackened Peaches 'N' Cream Corn Aioli

Jane Bond BBQ is proud to share our partnership with Club House for Chefs seasonings as the recipe of the month! This week Chef Jenny B is utilizing the Caribbean Jerk Seasoning and cooking up Jerk'd coconut prawns on a bed of slaw, topped with that sweet and delicious blackened peaches 'n' cream corn aioli. Say it with me now eh-ol-eeeeee, mmmmm. You can order up this appy as NOW until September 30 for just $12!

Is your mouth watering yet? Wanting to know how YOU can get more of these tasty prawns after September ends and they’re gone from Jane Bond BBQ?!

Check out the recipe below to create 4 servings of the jerk’d coconut prawns, using the Caribbean Jerk Seasoning, right at home.


Jerk'd Coconut Prawns - Prawns 16 pieces

Flour - 1/4 cup

Corn flour - 1/4 cup

Club House Caribbean Jerk Seasoning - 2.5 tsp

Shredded coconut - 1/2 cup

Brown sugar - 1/8 cup

Egg - 1 each

Milk - 1/2 cup

Frying oil - 1 cup

Blackened Peaches N Corn Aioli:

Mayo - 1/2 cup

Canned peaches with juice - 3/4 cup

Canned peaches with juice - 1/2 cup

Brown sugar - 1/2 cup

Onion soup powder - 1 1/2 tbsp

Club House Garlic Powder - 1 1/2 tbsp

Club House Sea Salt, French Mediterranean - 1/2 tbsp

Club House Pepper, Black Ground - 1/2 tbsp